Brioche is an enriched French bread with a very soft, tender crumb. Traditionally, it’s made with a good quantity of eggs and butter, but for those who don’t eat eggs for any reason, this recipe is definitely a keeper. And to make it more interesting I have used wheat flour or atta to make these buns. You can use it a sandwich/ burger bun or just taste it slathered with nutella or butter or jam. However you serve this it tastes so buttery and yum. This month’s Bread Bakers host Pavani of Cook’s Hideout wanted to make us healthy breads. So I used wheat flour in this recipe but I couldn’t skip butter as the whole recipe depends on butter.
Wheat flour breads usually have an earthly taste. Even this buns tasted like that, but the texture of the buns were so nice. They turned out so soft and delicious. I have used home made butter milk to make the buns. You can use either that or make your own butter milk with milk and vinegar as given in the recipe. Both gives good results. And usually the breads with atta have a rustic crust. I think that is because of over kneading. So don’t knead the dough for more than 3-4 minutes. I think these buns had a less rustic look when compared to my other wheat based bread recipes and the only difference was in the kneading. So if using wheat flour in breads, reduce your kneading time. It would be fine.
Makes 6 Buns
Wheat Flour – 2 cups
Wheat Gluten – 1 tbs (optional)
Instant yeast – 1 1/4 tsp
Granulated sugar – 1/4 cup
Salt – 1/2 tsp
Butter – 1/2 cup, at room temp
Milk – 1 cup
Vinegar – 1 tsp
For the milk wash:
Milk – 2 tbs
Honey – 1 tsp
In a bowl, mix together milk and vinegar and set aside for 10 minutes. It will curdle. Your buttermilk is ready.
In a larger bowl, mix together wheat flour, salt, sugar and instant yeast.
Make a well in the center and add buttermilk.
With a spoon, roughly mix the flour to incorporate the liquid. At this stage, the dough may seem a bit dry — but after you add the butter, the consistency will change.
Now add the butter and mix until it is incorporated into the dough. The dough will become very sticky.
Dust two tablespoons of flour on the counter and transfer dough to the counter.
Start kneading. Do not be tempted to add more flour. Keep on kneading for 3-4 minutes. Use a dough scraper to make kneading easier.
Oil a clean bowl, place the dough in it and coat the top of the dough with oil. Cover with cling wrap and set aside until it doubles in volume.
Once your dough has doubled in size, transfer dough to counter and press it to release the gas bubbles.
Divide it into 6 equal portions.
Roll each portion into a tight ball and place on a greased baking tray. Cover and set aside for 15 minutes.
By the time the buns are proving, preheat oven to 200°C. Meanwhile, mix the honey and milk.
Apply a coat of this milk to the buns. Sprinkle sesame seeds on top.
Place it in preheated oven and bake for 20 minutes in the middle rack.
Remove the brioche buns from the oven, and allow it to cool on a wire rack for 10 minutes.
Let it cool completely on the wire rack.
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We take turns hosting each month and choosing the theme/ingredient. If you are a food blogger and would like to join us, just send Stacy an email with your blog URL to firstname.lastname@example.org.